Courgette Lasagna

Serves 1
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Directions

  1. 1Thinly slice the courgettes using a mandolin or a knife.
  2. 2Cook the thinly sliced courgettes with lots of olive oil and garlic until they are soft but not mushy.
  3. 3Melt butter for the béchamel sauce.
  4. 4Add flour to the melted butter and cook until it smells biscuity.
  5. 5Gradually add milk to the butter and flour mixture, whisking continuously.
  6. 6Season the béchamel with salt, lots of pepper, bay leaves, and nutmeg.
  7. 7Add a handful of lemon zest and cook the béchamel until it has thickened.
  8. 8Finish the béchamel with a big squeeze of lemon for a zingy flavor.
  9. 9Roll out the lasagna sheets (if making homemade pasta).
  10. 10Briefly cook the pasta sheets.
  11. 11Plunge the cooked pasta into cold water.
  12. 12To assemble the lasagna, start with a layer of béchamel.
  13. 13Add a layer of pasta.
  14. 14Add a layer of the cooked courgettes.
  15. 15Add more béchamel.
  16. 16Add dots of pesto.
  17. 17Repeat the layers.
  18. 18Finish the top layer with mozzarella, lots of Parmesan, and pepper.
  19. 19Put the lasagna into the oven until it is golden brown.

Ingredients

  • courgettes, thinly sliced
  • olive oil
  • garlic
  • butter
  • flour
  • milk
  • salt
  • pepper
  • bay leaves
  • nutmeg
  • 1 handful lemon zest
  • lemon
  • lasagna sheets (homemade pasta or pre-made)
  • homemade pesto
  • mozzarella
  • Parmesan

Equipment

mandolinknifeoven

Tips

  • You can use pre-made lasagna sheets to keep it easy.
  • Cook courgettes until soft but not mushy.
  • Finish béchamel with a big old squeeze of lemon for a zingy flavor.